Yield: 1 servings
|2 larges||Tomatoes -- garden ripened|
|4 tablespoons||Olive oil|
|¼ cup||Fresh basil leaves|
|¼ cup||Green onion -- chopped|
|1 tablespoon||Fresh oregano -- chopped|
|2||Cloves minced ham|
|Black pepper -- to taste|
|Parmesan cheese -- for|
Bring a saucepan of water to a boil and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water.
Drain the tomatoes and peel them. Remove the cores and cut the tomatoes in half. Remove as many seeds as possible, and drain off the juices. Dice the tomato pulp. Combine the diced tomatoes with 1 tbsp of the olive oil in a mixing bowl. Add all the remaining ingredients, except the parmesan and toss to blend. (If not using the same day, cover and refrigerate. Bring to room temperature before tossing with the pasta.) To serve, add the remaining 3 tbsp olive oil and toss with the hot pasta. Sprinkle with grated parmesan.
Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:26) (159) Fido: Cooking